Kiwi Sorbet

Few fruits pack the punch of flavor that the kiwi does, which makes it the ideal fruit to turn into sorbet. Be sure to choose a kiwi that feels softer to the touch—a hard kiwi will be less juicy and less flavorful.

INGREDIENTS | YIELD: 1 QUART
1 cup sugar 1¼ cups water
Juice of ½ lemon
5 fresh kiwis, peeled

The Kiwi Fruit
An important export crop for New Zealand, the kiwi fruit was originally known as the Chinese gooseberry. The term kiwi was created as a marketing tool by New Zealand farmers, and the name caught on worldwide.

1. Place the sugar and water in a small saucepan; stir over medium heat until all of the sugar is dissolved. Allow to cool; combine with the lemon juice. Cover and refrigerate until cool.
2. Purée the kiwis in a food processor until smooth. Combine with the chilled syrup.
3. Strain mixture through a mesh strainer, if desired, to remove the seeds.
4. Add to ice cream maker and follow manufacturer’s instructions for freezing.